Recipes for a

healthier smile

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... that certain foods naturally cleanse your teeth as you eat them? That’s why the American Academy of Cosmetic Dentistry (AACD) teamed up with a nutritionist and an AACD member cosmetic dentist to share tasty and wholesome recipes that also have oral health benefits.

Part of the AACD’s mission is to educate dental professionals and the public about cosmetic dentistry and its relation to oral health. Since oral health can be greatly affected by nutrition, the AACD has prepared the Healthier Smile e-booklet as a resource for dental professionals and consumers with the intention of providing healthy, smile-friendly meal ideas. The booklet was created with the help of Dr. Shawn Frawley and nutritionist Karen Krchma. The booklet can be used by dental professionals, especially AACD Member dentists, to help educate their patients, and by consumers seeking meals to keep their smiles and mouths healthy.

Each recipe is loaded with healthful ingredients such as fruits, vegetables, and grains that have been found to defend against bacteria that can damage teeth and gums.

A handy reference guide to the key ingredients and their benefits is listed on pages 4 and 5 so you can enjoy your favorites at any time to achieve a healthier, whiter smile.

Treat your mouth and body to these easy-to-prepare and nutrient-packed recipes today!

INTRODUCTION

did you know?

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ingredients 4 - 5 Ingredients to keep your smile in top shape

mouth wash 6 Home-made anti-cavity mouth rinse

breakfast 7 Seed “cereal”

snack 8 Kaleberry smile booster smoothie

lunch 9 Soup-er smile soup

salad 10 Crunchy chopped salad

appetizer 11 Hot and sweet fruit salsa

dinner 12 - 13 Wild salmon and quinoa

dinner 14 - 15 Shiitake mushroom chicken with millet

side dish 16 - 17 Broccoli with wasabi sour cream sauce

dessert 18 Strawberry-lemon sorbet

authors 19 About the authors and AACD

CONTENTS

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Basil: a natural antibiotic, reduces bacteria in the mouth.

Broccoli: forms an acid-resistant film on teeth that can help prevent enamel erosion.

Carrots: full of Vitamin A which is absolutely necessary for the formation of tooth enamel. This and all crunchy vegetables also cleanse and stimulate your gums, making them healthy.

Cheese: offers the benefit of lactic acid to help prevent tooth decay.

Celery: activates saliva production which assists in cleansing food particles from the teeth and dilutes sugars or acids in the mouth. Chewing celery also massages the gums.

Ginger: an anti-inflammatory to support healthy mouth tissue.

Green tea: contains an antioxidant called catechin which reduces bacteria growth that causes gingivitis.

Kale or chard: high in minerals that support tooth structure.

Kiwi: pack more Vitamin C than any other fruit. A lack of Vitamin C can break down the collagen network in your gums, making them tender and more susceptible to bacteria and gum disease.

Lemon: a natural “whitener” and assists with pH balance in the body.

Onions: contain sulphur compounds and reduces certain bacteria that cause tooth decay.

Pineapple: helps you produce extra saliva. Combine that with citric acid and you have an all-natural bacteria fighting mouthwash. Also contains Vitamin C and the enzyme Bromelain promoting a healing alkaline response in the mouth.

Quinoa: pronounced “KEEN-wah” is a super grain with a load of minerals including Calcium, Magnesium, Manganese, and Phosphorus to strengthen teeth.

Ingredients to keep your smile in top shape

INGREDIENTS

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Salmon: a great source of Vitamin D making it easier for teeth to get the full power of calcium from foods you are eating.

Sea salt: offers a blend of minerals needed to mineralize and strengthen teeth. Himalayan or Celtic is suggested.

Sesame seeds: these “little scrubbers” reduce plaque, and due to their calcium content provide a necessary mineral for teeth. Nuts in general have a high pH, thus are protective for teeth by managing pH balance in the mouth.

Shiitaki mushrooms: contain a sugar called Lentinan which prevents mouth bacteria from growing.

Stevia: a natural sweetener that does not have an “acid effect” on your teeth like sugar.

Strawberries: great “scrubbers,” high in fiber and lots of Vitamin C, which is great for gum health.

Wasabi: a Japanese version of horseradish, which contains compounds called isothiocyanates to arrest bacteria growth.

Xylitol: a sugar substitute that studies show prevents tooth decay. It is very beneficial in gum and mint form.

*This is not an all-inclusive list of every food that’s great for your oral heath, but a listing of all the key “super-smile” ingredients included in our recipe booklet.

INGREDIENTS

smile

TIPLook for Smile Tips throughout this e-booklet for information

about how specific ingredients in each recipe can improve your smile and overall health.

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Ingredients:8 ounces water2 teaspoons PreviDent GEL

(1.1% Sodium Fluoride)*½ teaspoon baking soda1½ Tablespoon xylitol

(Note: Raw xylitol can be bought in most health food stores including Whole Foods and is available online)

¼ teaspoon peppermint oil extract or favorite flavor

Directions:Blend ingredients together with an immersion blender or regular blender. Store in an air-tight container in the refrigerator.

Use:Rinse with approximately 10 ml (2 tsp) for 1 minute, 1-2 times per day after brushing. For best results, do not eat, drink, or rinse for 30 minutes after expectorating. Do NOT swallow.

Serving Size:This recipe makes approximately a 2-week supply.

*Sodium Fluoride is available from your pharmacist

Homemade Anti-Cavity Mouth Rinse

Xylitol is a sugar substitute that studies show prevents tooth

decay. Sodium Bicarbonate (baking soda) helps neutralize the tooth-eroding acid that cavity-causing bacteria produce. Fluoride aids in remineralizing tooth structure.

smile

TIP

Recipe by Dr. Shawn Frawley

MOUTH WASH

A RefReshing And cost-effective AlteRnAtive to stoRe-bought mouthwAsh.

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Ingredients:Equal amounts, about ½ cup each:Raw almondsRaw pumpkin seedsRaw sunflower seedsRaw sesame seeds, Note: (¼ cup is adequate)*May substitute raw cashews for any of the nutsApple juice, organic preferred¼ teaspoon sea salt

Directions:Place the seeds and nuts in a glass bowl or large measuring cup that can hold all ingredients.

Tip: Measure the nuts directly into a large glass measuring cup, starting with the sesame seeds. Pour in apple juice to cover the nuts. Cover and let stand overnight.In the morning, place the soaked mixture in a blender or food processor. Add the sea salt.

Blend or process until all the nuts are ground to a “meal” texture. No nuts should be identifiable; the mixture should be spoon-able, yet not ground to a nut “butter.” Experiment with this recipe to see what your preference is. Some people prefer adding more apple juice. You can leave it chunky, or make it very creamy. Serve immediately. Refrigerate remaining nut blend up to 3 days.

Serving Size: 1-2 rounded Tablespoons

Serving Suggestion:Seed cereal is generally served as a topping on other foods, like oatmeal. Try adding it to granola and other cereals to supplement protein and fiber. Top plain yogurt (sweetened with stevia and fresh fruit), or Greek or coconut milk yogurt with this nut blend. It’s also delicious as a topping for your favorite salads.

Seed “Cereal”

BREAKFAST

Recipe by Karen D. Krchma smile

TIPIn addition to great nutrition, nuts and seeds “scrub” teeth

while you chew. Soaking improves the digestibility of the nuts.

this is A heAlthy And veRsAtile Addition to youR diet, And suppoRts dentAl heAlth. seed “ceReAl” is veRy high in pRotein And good fAts, both of which ARe necessARy foR tissue heAlth including bones, teeth, And gums. this ceReAl is Also high in fibeR, something eveRy “body” needs.

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Ingredients:8 ounces brewed green tea (plain, chilled)4 ice cubes½ cup frozen blueberries½ cup frozen strawberries1 banana4 kale leaves¼ cup Greek yogurt1 teaspoon xylitol

(Note: Raw xylitol can be bought in most health food stores, including Whole Foods, and is available online)

Directions:Brew green tea and chill. In a blender, add ice, green tea, Greek yogurt, and kale. Blend until no large pieces of kale are visible. Add the other ingredients and blend until all ingredients are well incorporated.

Serving Size: 1, 16-ounce serving or 2, 8-ounce servings

Kaleberry Smile Booster SmoothieRecipe by Dr. Shawn Frawley

SNACK

smile

TIPKale is a nutritional standout in three basic areas:

1. antioxidant and anti-inflammatory nutrients

2. micronutrients and vitamins3. cancer-preventive nutrients called

glucosinolates

Blueberries provide powerful antioxidants but can result in teeth staining. To reduce staining, you can substitute the blueberries with one orange or drink this through a straw!

A high hoRsepoweR blendeR woRks best to pulveRize the ingRedients Allowing the body to eAsily AbsoRb the nutRients And AntioxidAnts in the fRuit And kAle.

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Ingredients:1 48 oz. jar of Great Northern precooked beans1 Tablespoon coconut oil1 large onion, coarsely chopped3 carrots, peeled and chopped or thinly sliced4 ribs celery, trimmed and chopped or

thinly sliced2 cloves garlic, chopped; or

½ teaspoon garlic powder1 large tomato, chopped,

or a small can of diced tomatos2 leaves chard or kale, chopped1 medium piece of Nori, chopped

(a type of sea vegetable, found packaged in the health food section)

½ cup vegetable broth; when blending, more may be needed for desired consistency

1 - 2 teaspoons sea salt2 teaspoons dried basil2 teaspoons dried oregano½ teaspoon dried thymeCheddar cheese, shredded, chunks or sliced,

about 2 ounces per serving

(Note: Instead of the basil, oregano and thyme, substitute 1 teaspoon chili powder plus ¼ teaspoon cumin for a Mexican flavor)

Directions:In a large pot or Dutch oven, over medium heat, add coconut oil to melt. Add vegetables in order as listed, onion, carrots and celery. Sauté mixture until onions are translucent.

Add ½ cup broth, cover and cook for 5 minutes. Vegetables should be tender but not mushy. Add beans, chard, tomato, and Nori. Bring to a gentle boil, simmer and heat through. Add seasonings.

With a potato masher or immersion blender, reduce about one-third of the mixture to a soup-like consistency, adding additional broth as needed. Taste and adjust seasonings. Serve with cheddar cheese cubes or top each serving with shredded cheddar.

Soup-er Smile SoupRecipe by Karen D. Krchma

Serving Size: Makes 6 servings

LUNCH

Serve this soup with a side of your favorite sliced or cubed

cheese, or top with grated cheese. Lactic acid helps prevent tooth decay.

smile

TIP

tAsty soup is A gReAt disguise foR All the heAlthy veggies with mineRAls, And heRbs with AntibActeRiAl pRopeRties. not only is it fAst And eAsy, it’s A yeAR-Round soup you cAn seAson to youR liking with mAny spice vARiAtions.

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Ingredients:1 cup celery, chopped¼ cup red pepper, chopped1 Tablespoon onion, red, green or white,

finely chopped4 leaves fresh basil, chopped, or

¼ teaspoon dried basil2 drops stevia, or 1 teaspoon honey, to taste1 teaspoon raspberry vinegar1 teaspoon cold pressed extra virgin olive oil,

(optional)Sea salt, a pinch or two, to tasteFresh ground pepper corn, a pinch or two,

to taste

Directions:Chop the vegetables and basil, if using fresh, and place in a medium bowl. If using dried basil, keep in a separate bowl.

In a small bowl, mix the vinegar, stevia (or honey), salt, pepper, olive oil (optional), and 2 teaspoons of water; add dried basil if using this instead of fresh. Stir and pour over vegetables. Toss well to coat.

Serving Size: Divide into two equal servings

Crunchy Chopped SaladRecipe by Karen D. Krchma

SALAD

Celery activates saliva production which assists in

cleansing food particles from the teeth and dilutes sugars or acids in the mouth. Chewing celery also massages the gums. Onions contain sulfur compounds that test tube research indicates kills streptococcus bacteria that cause tooth decay! Basil is a natural antibiotic, reducing bacteria in the mouth as well.

smile

TIP

simple And eAsy...mAke extRA foR snAcking lAteR.

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Ingredients:6 kiwi fruits, peeled and diced 1 quart strawberries, washed, hulled and

finely chopped3 Granny Smith apples, peeled, cored,

and shredded1 Gala apple, peeled, cored, and shredded6 - 8 drops stevia, or to taste¼ teaspoon cayenne pepper3 - 6 drops hot sauce (your favorite brand)½ cup green salsa (any brand)¼ cup onion, finely chopped, any type, green is

especially tasty1 Tablespoon fresh cilantro, choppedJuice of 1 lime

Serving Size: 6 - 8, ½ cup portions

Directions:In a large glass bowl, place the fruit, onion and cilantro, prepare as noted.

In a small bowl, mix the stevia, cayenne, hot sauce, green salsa, and lime juice.

Pour the sauce over the fruit and stir thoroughly and gently to blend spices with the fruit. Taste and add more green salsa, hot sauce, or stevia if desired. Chill or serve immediately. Refrigerate leftovers, up to 2 days.

Serve with any tortilla chip. Note: a flax seed or plain chip is suggested to emphasize the spicy-sweet of the salsa.

Hot and Sweet Fruit SalsaRecipe by Karen D. Krchma

APPETIZER

smile

TIPPacked with Vitamin C, this amazing salsa helps to whiten

teeth, massage the gums, stimulate saliva, and scrub your teeth!

this hot-sweet blend not only benefits youR heAlth, teeth And smile, it’s Also delicious seRved oveR chicken oR fish.

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Ingredients:

Salmon: 2, 6-8 oz. wild salmon filetsFresh cracked black pepperSea salt1 Tablespoon fresh dill, chopped1 Tablespoon grape seed oil

Marinade: 2 Tablespoons fresh lemon juice1 Tablespoon grape seed oil¼ teaspoon fresh cracked black pepper¼ teaspoon salt1 clove garlic, minced½ teaspoon fresh grated ginger or

teaspoon ground ginger ½ teaspoon agave nectar

Quinoa Pilaf:1 cup quinoa1 ¼ cups chicken stock3 teaspoons grape seed oil

(1 tsp. for sautéing, 2 tsp. to dress quinoa) 1 medium onion, finely diced3 stalks celery, finely diced1 tomato, finely diced1 teaspoon fresh thyme, chopped

Directions:Season both sides of salmon with salt, pepper and chopped fresh dill. Let salmon come to room temperature.

Combine all ingredients for the marinade and mix thoroughly.

Wild Salmon and Quinoa Recipe by Dr. Shawn Frawley

DINNER

A cAst iRon skillet will Allow foR pRecise contRol of cooking tempeRAtuRes since its heAt Retention quAlities pRoduce An even tempeRAtuRe cooking suRfAce without hot spots. with cAst iRon, you cAn pRepARe sAlmon thAt is moist And hAs A nice cRust.

Directions continue on next page

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Directions (continued): Soak quinoa in room temperature water for at least 15 minutes. Rinse and strain quinoa. Bring chicken stock up to a boil, add quinoa and reduce to a simmer. Cook for approximately 30 minutes. (Alternately, you can add the chicken stock and rinsed and strained quinoa to a pressure cooker and cook for approximately 6-8 minutes.)

While the quinoa is cooking or soaking, finely dice the onion, celery, and tomato. In a large sauté pan that can accommodate the vegetables and quinoa, add 1 tsp. oil and sauté the onion and celery until they are translucent, about 2-3 minutes. Add the tomato, stir and turn off the heat.

Add cooked quinoa to the vegetables in the sauté pan. Strip thyme leaves off stem with fingers and rough chop. Add the thyme to the quinoa along with enough grape seed oil to

DINNER

smile

TIPWild salmon is high in omega-3 which reduces inflammation in

the gums; quinoa (pronounced KEEN-wah) is good for teeth structure because it’s high in calcium, as well as being high in fiber and protein and low in cholesterol.

lightly coat the quinoa (approximately 2 tsp.). Cook at medium heat while stirring for 1-2 minutes and keep warm.

Heat a cast iron skillet on medium heat. Place a small amount of grape seed oil in skillet. Place salmon in skillet skin side down. Cook for approximately 4 minutes while basting the fish with the marinade every 30 seconds. Turn heat up to medium-high and turn fish over and cook for another minute. Adjust cooking time based on the thickness of the salmon.

Serve salmon immediately with approximately ¾ cup of quinoa. A lightly dressed simple, organic leaf salad goes well with this dish.

Serving Size: Makes two portions of salmon and approximately 1 ½ - 2 cups of quinoa pilaf.

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Ingredients: 1 ½ pounds chicken breast, organic preferred,

hormone and antibiotic free2 teaspoons sea salt, Himalayan or Celtic1 Tablespoon coconut oil2 cloves garlic, chopped; or

½ teaspoon garlic powder¼ pound fresh shiitake mushrooms, washed,

trimmed and patted dry. Remove the tops and slice, finely chop the stems. See suggestion on next page.

1 small onion, chopped2 large sprigs fresh rosemary, removing the

leaves from the stem; or 2 teaspoons dried rosemary

3 - 4 green onions, trimmed and sliced diagonally; or increase onion to 1 medium

½ cup fresh pea pods, washed, trimmed, sliced diagonally (optional)

½ cup sliced red pepper (optional)¼ cup white wine, dry preferred1 cup fresh or prepared chicken broth

See suggestion on next page.1 Tablespoon butter, organic preferred; or Ghee 2 Tablespoons fresh coarsely chopped parsley;

or 1 scant Tablespoon dried parsley½ teaspoon freshly ground black pepper

Directions:Wash and scrape chicken (scrape a sharp knife over the chicken while rinsing under running water). Place chicken breasts on a glass cutting board. With a sharp knife, pierce each chicken breast 10-12 times. Using a wooden or stainless

Shiitake Mushroom Chicken with Millet

DINNER

Recipe by Karen D. Krchma

coconut oil is suggested foR sAutéing becAuse it hAs A high smoke point And the heAt fRom cooking does not eAsily dAmAge the oil. coconut oil hAs been shown to hAve mAny heAlth RelAted benefits; one of them is An AntibActeRiAl effect. the medium chAin tRiglyceRides (fAt) in coconut oil hAve been shown to help pRevent heARt diseAse. this Recipe bRings you the benefits of coconut oil And Allows the flAvoR of the mushRooms to shine thRough.

Directions continue on next page

Shiitake mushrooms contain a sugar called lentinan, a

substance shown to prevent oral bacteria from creating dental plaque. Shiitake mushrooms have long been known for boosting immune response, but now they can claim that the substance, lentinula edodes, protects teeth as well.

smile

TIP

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Directions (continued): steel meat tenderizer (mallet), pound each chicken breast down to ¼ - ½-inch thickness, as evenly as possible. Technique: Tent a paper towel over the mallet to prevent “chicken splash” when pounding. Never use plastic wrap when pounding chicken. Cut each breast in half, or palm-size pieces. Sprinkle chicken with sea salt and garlic powder if using.

Heat coconut oil in skillet over medium heat. When oil is hot add chicken, mushrooms and onions, and fresh garlic if using. Sauté chicken about 5-7 minutes or until lightly brown, stirring mushrooms and onions to brown evenly. Turn chicken to brown both sides, cooking for an additional 5-7 minutes, making sure juices in the thickest part run clear. Place chicken breasts in a baking dish and cover to keep warm.

In your skillet with the mushrooms and onions, add rosemary, green onions, pea pods, and red

pepper. Add the wine, stirring to loosen cooked juices in the pan. When the wine is slightly reduced, add the broth, and then continue to cook until liquid is reduced by half. Stir in butter or Ghee. Add the chicken and bring back to serving temperature. Sprinkle with freshly ground pepper and parsley and serve.

Serving Suggestion: This dish goes well with millet, an ancient grain, high in protein, fiber and it’s gluten free. If desired, make additional sauce to spoon over the millet. Simply double the amount of shiitake mushrooms and onions while sautéing the chicken, and increase the broth to 2 cups. You will find the mild taste of the millet a wonderful complement to the mushroom sauce.

Serving Size:Makes 6, four-ounce protein servings

DINNER

Marvelous Millet This is a healthy grain substitute, easy to cook, and very versatile.

Ingredients: 1 cup millet (purchase millet in a 1# bag, or bulk

section of your grocery or health food store)1 cup water1 cup chicken or vegetable broth½ teaspoon sea salt

Directions: Bring the liquid to a boil. Add salt and millet. Reduce heat and simmer about 15 minutes or until liquid is absorbed. Fluff with a fork. Serve with a garnish of parsley if desired.

Serving Size:Six, ½ cup servings

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Ingredients:1 bunch broccoli, about 3 stalks,

organic preferred

Directions:Wash and trim broccoli, peeling the fibrous

material from stemsSlice the stems diagonally into bite-size pieces,

and the flowerets into medium size bites.Bring several inches of water to boil in a

vegetable steamer, and steam broccoli until tender crisp, approximately 8 minutes.

Place steamed broccoli into a serving bowl, serve with Wasabi Sour Cream sauce.

Serving Size: Makes approximately 6, ½ cup servings

Broccoli with Wasabi Sour Cream SauceRecipe by Karen D. Krchma

SIDE DISH

A lab-based study showed that tooth enamel erodes half

as quickly after an acid drink such as cola, when the teeth have been exposed to broccoli beforehand. Researchers suggest that the iron in broccoli may set up a protective barrier and protect teeth from acid. Thanks, mom! You were right…eat your broccoli!

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TIP

the eveR-fAvoRite vegetAble bRoccoli cAn be spiced up to pleAse even the pickiest eAteRs And tuRn them into bRoccoli loveRs! this Recipe cAn be AdApted foR bRoccoli thAt is steAmed, gRilled, oR RoAsted. pouR the sAuce oveR the bRoccoli, oR seRve the sAuce on the side oR As A dip (foR RAw bRoccoli). yum!

Directions for Wasabi Sour Cream Sauce are on next page

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Ingredients:¼ cup sour cream1 - 2 teaspoons wasabi powder¼ teaspoon sea salt6 drops stevia2 Tablespoons water

Directions:In a small bowl, blend the wasabi powder with water. Add salt, stevia and sour cream, mixing well to blend flavors. If desired, add more wasabi for extra heat.

Serve immediately, refrigerate for several days.

Serving Size: 6 servings, approximately 1 Tablespoon each

SIDE DISH

Recipe by Karen D. KrchmaWasabi Sour Cream Sauce

smile

TIPEat wasabi several times a week to help prevent cavities.

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Ingredients:1 quart fresh, ripe strawberries (organic

preferred), washed and stemmed (Note: save several unfrozen fresh strawberries for garnish)

5-10 drops stevia to taste ¼ cup lemon-flavored seltzer (or plain seltzer

with 2 drops pure lemon essential oil)

Directions:Place washed and stemmed strawberries in the freezer until hardened.

In a blender or food processor, add the frozen strawberries and pulse until fruit is reduced to chunks.

Add seltzer, and lemon essential oil (if using), and 5 drops of stevia. Continue to blend until very smooth. Taste for sweetness and add more stevia if desired.

Pour into a glass container and place in the freezer for several hours, stirring about every half hour. The sorbet is ready to serve when it is firm and can be scooped with a spoon.

To serve, mound the strawberry sorbet into your prettiest serving dishes, garnishing with the reserved fresh berries, and perhaps a twist of lemon and a sprig of mint for special occasions.

Serving Size:Four servings, about ½ cup each

Strawberry-Lemon Sorbet

DESSERT

Recipe by Karen D. Krchma

stRAwbeRRies ARe A peRfect wAy to end A meAl. heRe is A heAlthy wAy to Reduce sugAR desseRts And still hAve fun!

Strawberries are great “scrubbers” and high in fiber,

a definite health plus. Lemon assists with pH balance in the body. Stevia is a natural sweetener and does not have an “acid effect” like sugar on your teeth (read the label for pure stevia without added sugars or flavors). The vitamin C in strawberries supports gum and mouth tissue.

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TIP

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Karen D. Krchma, B.S., Nutrition, has a private practice in southeast Wisconsin where she teaches her clients how to use food and nutrition to assist the body in the areas of prevention, recovery, and anti-aging. She is an expert in the healing power of functional nutrition. Karen believes, “Our bodies can only be as healthy as the food we give it” and supports the science behind the oral health to total health connection.

About the authors and AACD:

Dr. Shawn Frawley, DDS, practices at Beverly Hills Dentistry in Beverly Hills, California, a family business where his dentist-colleagues are his father and sister. Along with being an AACD Member, he is also a passionate cook. Every day in his practice, Dr. Frawley sees how oral health is intimately connected to the rest of the body. “Because there is a scientific connection between heart disease, diabetes and periodontal disease, we can all do a lot more to prevent disease with better nutrition.” He is currently developing a health and wellness program at his daughter’s grade school because, “nutritional education needs to begin at an early age.”

AUTHORS

AACD:Since 1984, the American Academy of Cosmetic Dentistry has been dedicated to advancing excellence in comprehensive oral care that combines art and science to optimally improve dental health, esthetics, and function. Comprised of more than 6,000 cosmetic dental professionals in 70 countries worldwide, the AACD fulfills its mission by offering superior educational opportunities, promoting and supporting a respected Accreditation credential, serving as a user-friendly and inviting forum for the creative exchange of knowledge and ideas, and providing accurate and useful information about cosmetic dentistry—as well as its impact on oral health—to the public and the profession.

To find an AACD cosmetic dentist near you, or to learn more about the benefits of cosmetic dentistry, visit www.AACD.com.